Molecular cuisine is one of the popular concepts, which uses advanced science and technology to make delicious food. The common ice cream ice residue has large particles, rough taste and low nutritional value. . Fresh raw materials are also the primary condition for molecular ice cream to become high-quality ice cream. Ingredients and handmade jam do not contain artificial addition, which effectively eliminates pigment corrosion. This is a technological revolution of ice cream, which brings unusual delicacies. The working principle of liquid nitrogen ice cream is to use the freezing point of liquid nitrogen. The freezing point of liquid nitrogen is minus 196 degrees Celsius, which can quickly cool the raw materials of ice cream and make the water molecules form crystals before they can move. Moreover, the crystals are evenly distributed and small, so the taste of molecular ice cream is smooth and dense. The air we breathe contains 7% nitrogen, and liquid nitrogen is obtained by purifying, compressing and separating the air, which is non-toxic, colorless and tasteless, while the liquid nitrogen ice cream is made of high-purity liquid nitrogen, so it can be safely eaten.

In addition, the making process of molecular ice cream is clearly visible, completely natural, without preservatives, and various ingredients can be added, so it is healthier. Because making liquid nitrogen ice cream requires this kind of professional material, and the freezing point of liquid nitrogen is very low, it is not easy for ordinary people to make liquid nitrogen ice cream, but in fact, liquid nitrogen is not harmful. If you can get nitrogen, you might as well try it. Molecular cooking is a popular cooking method overseas in recent years. This new concept, called molecular gastronomy, applies chemical theory to cooking and recombines the molecular structure of food to create brand-new ingredients and tastes. It can make potatoes appear as foam and lychee into caviar through various physical and chemical methods, which is amazing.